Pan-seared Striploin Steaks with Bordelaise Sauce!

Prep Time: 10 minutes
Cooking Time: 10 minutes
Makes: 2 servings

Ingredients

1 Tbsp. olive oil

2 x 6 oz. strip loin steaks

 Salt and freshly cracked black pepper to taste

  2 Tbsp. finely chopped shallot

  1/4 tsp. finely chopped garlic

  Pinch dried or fresh thyme leaves  

1/4 cup red wine 

1 cup beef stock 

 1 Tbsp. flour 

 1 tsp. chopped fresh parsley

 

Method:

Preheat the oven to 200 degrees F. Heat the oil in a non-stick pan over medium–high. Season the steaks with salt and pepper. Cook 2 to 3 minutes per side, or a few minutes longer if you like your steak done more than medium rare. Set the steaks on a heatproof plate and put in the oven.

Reduce the heat to medium. Add the shallots and garlic to the pan and cook 1 minute. Add the thyme and wine and reduce the wine by half. Whisk the stock and flour together in a bowl until lump free. Whisk into the pan, bring to a simmer and cook until lightly thickened, about 2 to 3 minutes; season with salt and pepper. Return the steaks to the pan and heat on both sides 30 seconds. Divide the steaks and sauce among plates. Sprinkle with parsley and serve.

What to serve alongside:

The steak would go great with our tasty Potatoe Gratin and  a colourfull mix of your favourite vegetables would also nicely accent this dish.